I remember hot summer nights in Fresno, where I grew up, and once each summer my mom (who probably didn't feel like cooking) would say, "Let's have strawberry shortcake for dinner!" My dad and I would think that was a GREAT idea, especially coming from my mother who always had fresh vegetables, a protein, salad and another side dish on the table. DESSERT for dinner worked for us!
Here is the recipe I use:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup cream
1 pint of strawberries with 2-3 T. sugar.
Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat the egg and cream. Add to crumb mixture, stirring only until moist. Press into a round baking pan. Bake at 450 degrees for 15-20 minutes or until golden. Remove from pan and cool on wire rack.
Cut shortbread into 6 wedges. Split in half horizontally, and spoon berries over bottom
layer, add top layer, more berries, then whipped cream. Enjoy!